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Veggie-Stuffed Crescent Rolls

 

Everyone in my house goes NUTS over these. They are easy to make (fool proof, really) and you can also freeze what you don't use for later use.
86

Yield

16

servings

Prep

5

min

Cook

15

min

Ready

20

min

 

Ingredients

cup all-purpose flour
cup butter
melted
3 cups milk
3 cups of milk
1 teaspoon salt
1 pinch nutmeg
a pinch of nutmeg
*
1 package soup mix
*
1 cup broccoli florets
chopped
½ cup green peas
½ cup carrots
sliced
2 packages crescent roll dough
reduced fat pillsbury crescent rolls
*

Directions

In a medium saucepan, on low heat, mix flour, melted butter, milk, salt, and nutmug until smooth and well-blended. Add in 1 package of vegetable soup mix and mix well.

Add in vegetables to taste. We use broccoli, peas, and carrots. The mixture should be thick, more like vegetables coated in the white sauce than soupy.

Unroll 2 packs of Pillsbury Crescent Rolls. In each "triangle", spoon a tablespoon of the vegetable mix, then roll up as you normally would a crescent roll.

Bake in the oven for 11 to 13 minutes, or as directed on the package for crescent rolls.

Serve and Enjoy!


Nutrition Facts (per roll): 177 Calories. 9.4g Fat 5.0g Saturated Fat 14mg Cholesterol 412mg Sodium 20g Total Carbohydrates 1.3g Dietary Fiber 5.2g Sugar 5g Protein 15% DV of Vitamin A 12% DV of Vitamin cup 1% DV Calcium 6% DV Iron Very High in Vitamin B6 and Vitamin B12

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 7062% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 205mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 4g
Vitamin A 21% Vitamin C 8%
Calcium 6% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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